Mac And Cheese With Pancessa Recipe

Name: Mac And Cheese With Pancessa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons (1 stick) butter, divided; 4 oz thinly sliced pancetta (Italian bacon), coarsely chopped; 1 cup finely chopped onion; 3/4 teaspoon dried crushed red pepper; 1 garlic clove, minced; 1/4 cup all purpose flour; 3 1/2 cups (or more) whole milk; 2 1/2 cups coarsely grated sharp cheddar cheese; 1 cup finely grated Parmesan cheese; 1 8- to 8.8-ounce container mascarpone cheese*; 1 1/2 cups panko (Japanese breadcrumbs)**; 1/2 cup chopped fresh Italian parsley; 1 pound orecchiette (little ear-shaped pasta) or large elbow macaroni

Servings: persons

8 tablespoons (1 stick) butter, divided
4 oz thinly sliced pancetta (Italian bacon), coarsely chopped
1 cup finely chopped onion
3/4 teaspoon dried crushed red pepper
1 garlic clove, minced
1/4 cup all purpose flour
3 1/2 cups (or more) whole milk
2 1/2 cups coarsely grated sharp cheddar cheese
1 cup finely grated Parmesan cheese
1 8- to 8.8-ounce container mascarpone cheese*
1 1/2 cups panko (Japanese breadcrumbs)**
1/2 cup chopped fresh Italian parsley
1 pound orecchiette (little ear-shaped pasta) or large elbow macaroni

1
Melt 1 tablespoon butter in large deep skillet over medium-high heat. Add pancetta; saute until crisp, about 6 minutes. Add onion; saute until tender, about 5 minutes. Add crushed red pepper and garlic; stir 1 minute. Stir in 3 tablespoons butter; allow to melt, then add flour and stir 1 minute. Gradually whisk in 3 1/2 cups milk; simmer until thick enough to coat spoon thickly, stirring frequently, about 5 minutes. Remove from heat. Whisk in cheeses. Whisk in more milk by 1/4 cupfuls until sauce is thick but pourable. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill uncovered until cool; cover and chill. Rewarm, stirring over medium heat.
2
Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add panko and stir until very light golden, about 5 minutes. Remove from heat. Stir in parsley. DO AHEAD Can be made 1 day ahead. Cover and chill.
3
Preheat oven to 350u00b0F. Lightly butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add warm cheese sauce; toss to coat. Season with salt and pepper. Transfer mixture to prepared baking dish. Sprinkle crumb mixture evenly over. Bake mac and cheese until heated through and topping is golden brown, about 30 minutes.

1057

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 tablespoons (1 stick) butter, divided, 4 oz thinly sliced pancetta (Italian bacon), coarsely chopped, 1 cup finely chopped onion, 3/4 teaspoon dried crushed red pepper, and more.

Yes, Mac And Cheese With Pancessa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mac And Cheese With Pancessa

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